Can we agree that banana is good stuff? Like how it makes this green smoothie taste awesome and creamy? Yup! I was obsessed with that banana peanut butter green smoothie all last month. I still have it in the morning occasionally, but moving on to other fruits in my smoothies now, like oranges and apples… So I ended up with two super ripe bananas the other day. I hate to waste food, so I cut them up and threw them into the freezer. I could use them another day for smoothie or try them in ice cream for size (this one or this one).
I know peanut butter and banana is like bread and butter or cookie and milk… But since I’ve been having a lot (like a lot!!) of peanut butter and banana in my smoothies, I wanted something else in my banana ice cream. Something with similar texture, enters the cookie butter! Simply add the frozen bananas and cookie butter to the food processor and blend blend blend until creamy!
While the food processor is running, you may have doubts that this clumpy chunky stuff is gonna turn into a smooth creamy ice cream, because I did. At first the frozen banana pieces clump all together in one big lump while the food processor blade whirs around and I seriously thought to myself I’m gonna have to add this to Fail Recipes of 2014. But then after a few minutes more, it magically turns into a creamy mixture… like this!
To be honest, I was hesitant at first with the whole banana ice cream thing… I really like my ice cream as you can see here, here and here. But this “ice cream” is so deliciously creamy, so creamy it kills me! You would never guess it wasn’t made with double cream. It totally surprises me how good it is. I’m a total believer in banana ice cream now. If I ever doubt you internet, with all your banana ice cream recipes floating around the past couple months, I’m sooo sorry, I was bananas! This guilt-free ice cream is moving up to the top of my ice cream list! It’s definitely love at first bite, forever and ever!
- 2 ripe bananas
- 2 scant tablespoon cookie butter
- Pinch of salt (more to taste)
- Chopped nuts for garnishing
- Slice the bananas and place in a freezer proof container, freeze until completely harden. I froze them overnight.
- Add the frozen bananas, cookie butter and salt in a food processor and process for several minutes until creamy.
- Scoop out into an ice cream bowl, topped with chopped nuts (I had walnuts on hand) and serve right away.
Eat this all by yourself or share, it is enough for 2 really big scoops of ice cream. 🙂 This recipe is inspired by/adapted from Pinch of Yum’s Peanut Butter Banana Ice Cream and Dessert for Two’s Guiltless Banana Ice Cream.